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Grilled Shrimp Cocktail With Horseradish Cream Dipping Sauce Recipe

by Global Cookbook

Ingredients

1 1/2 lb jumbo shrimp - (abt 20 shrimp) deveined, and peel intact 1 tsp coarse salt 3 Tbsp. butter melted 1 x lemon zested and juiced 1/2 c. plain bread crumbs 1/2 c. prepared horseradish

1/2 c. half-and-half or possibly light cream 1/2 tsp salt 1 tsp cayenne pepper sauce (or possibly 1/4 tspn cayenne pepper) 1 c. lowfat sour cream 2 Tbsp. minced parsley for garnish 4 x Romaine heart leaves

Directions

1. Preheat a grill pan over medium-high heat.
2. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 tsp. coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on warm grill. Grill shrimp 3 to 4 min on each side, till pink and hard.
3. In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 min. Loosen bread crumbs with a fork. Stir in cayenne sauce or possibly cayenne and combine with lowfat sour cream. Spoon equal amounts of sauce into ramekins on individual plates or possibly a dip bowl in the center or possibly 1 large platter.
4. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.
5. This recipe yields 4 servings.

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